Basic Cornbread for stuffing

This recipe makes a great not-too-sweet bread with a dry texture that’s perfect for stuffing.

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 3/4 tsp. baking soda
• 2 tsp. baking powder
• 1-1/2 tsp. table salt
• 3/4 tsp. freshly ground black pepper
• 1 large egg, lightly beaten
• 1-1/2 cups buttermilk
• 2 Tbs. unsalted butter or rendered bacon fat

Heat the oven to 350°F. Sift together the cornmeal, flour, baking soda, baking powder, salt, and pepper. Combine the egg and buttermilk, add them to the dry ingredients, and stir to combine. Heat the butter in a 10-inch ovenproof skillet over moderate heat until bubbly. Tilt to coat the pan and then pour in the batter. Cook the bread on the stove for about 3 minutes to give it a good crust. Put the skillet in the oven to bake until a toothpick inserted in the center of the bread comes out clean, 20 to 25 minutes. Turn the cornbread out on a rack so it doesn’t get soggy as it cools.